Prep 15 mins
Cook 20 mins
These are really tasty and I love that they are baked in the oven rather than pan-fried. I found this recipe in Cooking light originally and have made them several times with great success. They freeze well after cooking - I just thaw them and add them to simmering sauce for a great spaghetti dinner on busy nights.
- 1 1⁄2 lbs lean ground beef
- 1⁄4 cup parmesan cheese, shredded
- 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄3 cup fresh parsley, chopped (a must - dried will not do in this)
- 1⁄4 cup unseasoned tomato sauce
- 1 teaspoon mustard powder
- 3⁄4 teaspoon dried Italian seasoning
- 1⁄4 teaspoon low sodium salt, to taste
- 1⁄4 teaspoon crushed red pepper flakes, to taste
- 2 cloves garlic, minced,more to taste
- Preheat oven to 400 F.
- Spray a broiler pan with broiling rack well with nonstick spray (I line the bottom part with foil and then spray).
- Combine all ingredients well.
- Form into 30 meatballs using a 1 1/2" diameter scoop (or use your hands).
- Set on sprayed broiler rack in prepared pan and bake for 15-20 minutes, or until meatballs are cooked through.
- Add these meatballs to your favorite sauce and serve over pasta or in a hoagie roll with sauce& cheese to make a great sandwich.
I love this recipe!!!!!!! Oh, BTW the mustards purpose is to help keep meat moist, so USE the mustard!!! Ya cant taste it at all.
I didn't have any parsley on hand, so we went without that, but no one missed it and all the family loved this simple, scrumptious meal. A definite regular on the family menu from now on.
Excellent. Didn't have parsley, don't care for it, didn't miss it. Made for cream sauce for swedish meatballs on this site. Thanks for sharing!